FoodNet
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

Groat Pudding (3)

From The encyclopaedia of practical cookery, 1892

Serves 4

A modern interpretation · AI-generated from the original record

Ingredients

  • 1 lb. of Groats
  • 1 teacupful of weak gravy
  • 2 heaped tablespoonfuls of moist sugar
  • 1 saltspoonful of salt

Method

  1. Wash Groats, tie in a cloth, boil in cold water for 2-3 hours.

  2. Mix with gravy, sugar, and salt.

  3. Press into a basin, turn out onto a hot dish, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 1. The excerpt below is the record exactly as published.

|lb. of Groats into a saucepan with £gall. of water and a blade of mace, put the pan on the fire, and boil until the Groats are quite soft ; then add a little white wine and sufficient sugar to taste. Pour the gruel into a basin, and serve with sippets of toast. Groat Pudding’. — (1) Put 1 pint of Groats into a little cold water to soak for a few hours. Take them out, carefully remove the husks, tie them up loosely in a cloth, put them in a saucepan of water, and boil for three hours. Take them out, untie the cloth, sweeten with moist sugar, add 1 table- spoonful of well-washed currants, tie up the cloth very tightly, place the pudding in the pan again, and boil for another hour, when the pudding should be quite done. Turn it out of the cloth, and serve with sweet or wine sauce. (2) Take 1 pint of the juice squeezed from boiled rasp- berries or red currants, add an equal quantity of red wine and sugar to sweeten, and put the mixture in a saucepan over a moderate fire ; when the liquor begins to boil, sprinkle in 4oz. of Groats, and stir until it thickens. Pour it into a mould dipped in water, and when quite cold turn it out ; pour fruit- sauce over, and serve. (3) Wash Jib. of Groats, tie them up in a cloth, leaving room for them to swell, put them into a saucepan with plenty of cold water, and boil for two or three hours. When quite soft, turn the Groats into a basin, and mix with them J teacupful of weak gravy, 2 heaped table-spoonfuls of moist sugar, and 1 saltspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.